Tin pot

Yangeun naembi 양은 냄비

This pot is very thin and light, and whatever is inside cooks very quickly. We use this for things that shouldn’t be cooked a long time, like ramyeon. And when eating ramyeon we often use the lid as a makeshift plate, so as not to drip any broth on our clothes while we slurp the noodles!

This is not the proper pot for braising or dishes like pork bone soup, which should be cooked for a long time in a thick bottomed pot.

Posted on Friday, October 16th, 2009 at 9:35 pm. Last updated on May 2, 2017.
Tagged: 냄비, 양은냄비, korean food, korean kitchenware, naembi, noodle, tin pot, yangeun naembi

2 Comments:

papayasz usa joined 10/14 & has 1 comment
Posted October 28th, 2014 at 6:01 pm | Log in to reply or create a profile.
Hi Maangchi, I have the same problem with my tin pot. could you give us advice on how to maintain them?
whiteleaf Seoul / Seattle joined 11/11 & has 1 comment
Posted November 14th, 2011 at 11:45 pm | Log in to reply or create a profile.
I have one that turned color inside from the yellow to silver markings — does this mean I should throw it away?